Charleston has turned into a food truck haven this summer between the weekly levee events and the Regatta festival. Let's take a look!
A Taste of N'Awlins - really good mac & cheese, plus some high quality jambalaya
Bayou Classic - jambalaya and an armadillo egg that had my mouth on fire. But I liked it enought to keep eating.
The Cake Corner - a cake shake! With a real hunk of birthday cake. Fun and whimsical
C&L Concessions - straightforward corn dog here. I wish there was some like honey mustard that comes standard with corn dogs.
C-N-C Concessions - fried green tomatoes; they're a classic for a reason. Just wish there was a dipping sauce.
CPD CPAA - haven't had a chance to try them yet!
Crouch’s Rockin’ Rolls - some new local pepperoni rolls that are fluffy and tasty.
Diehl’s Pig Shack - by far, the best set-up. Lovely space and a pretty good BBQ sandwich
Expressway Food/Fun on Wheels - I can't find this one!
Fliehman Concessions - huge steak sandwich with all the fixins definitely is the best bang for its buck.
Gambill Amusements - cotton candy and a giant lemonade: the classics
Hughes Concessions - can't find them yet!
JoJo’s Tacos - hefty tacos with all the toppings. More of an American style, but with some good seasoning!
Rockin’s Rolls Cinnamon Rolls - giant cinnamon rolls with icing; they'll be warm no matter wht so they're extra gooey.
Sherry’s Concessions - haven't tried this one yet
Wild Bill - purchase a too-expensive mug to hen get to try the sodas. But, you can get refills
WV Mountain Ears - just a lemonade here - but a very tasty one
All Fired Up is Capitol Market’s teen barbecue challenge and a chance for the next generation of youngsters to prove that they’ve got what it takes!
Each team is led by a 11- to 16-year-old. Parents and friends may assist, but the menu and cooking must be let by each child.
Beginning at 1 p.m., contestants used a Capitol Market gift card to shop both inside and outside the market. At 2 p.m., each team began cooking and had two hours to complete their meal.
A grill, along with a pretty impressive pantry of items was provided for each team. At the completion, each team submitted their food to a 5-judge panel (including yours truly!). Prizes were be awarded for “Best Overall,” “Best use of Local Ingredients,” and “Most Creative.”
Team 1 - fried green tomato caprese with balsamic; honey pork chop with grilled asparagus, zucchini, and baked potato with gouda cheese; grilled fruit with homemade whipped cream
Team 2 - surf & turf with garlic cream sauce, green beans and potato medallions; Ellen's ice cream with caramel topping
Team 3 - scallops in brown butter; low country grill with kielbasa, corn and shrimp; grilled peach with Ellen's ice cream and JQD Salt
Team 4 - chicken street tacos with a summer salsa and garlic parmesan corn on the cob and cinnamon sugar tortilla chips
Team 6 - steak slider with horseradish sauce and side of grilled pineapple
Team 7 - Dry rub for pork loin, wrapped in bacon with a summer salad with a poppyseed dressing, corn with bacon fat, and a caramel apple slice
Team 8 - T-bone steak slices with homemade barbecue sauce, grilled romaine and peppers
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